Foncé dough
This dough retains its shape so well that there is no need to use a blind baking ingredient. The dough cups are perfect to fill for a dessert or pastry.
Recipe by Jacques van Bragt, Jacques van Bragt pâtisserie, Geldrop, the Netherlands.
Recipe for 2,2 kilos dough.
Enlarge
Ingredients
|
400 |
g |
fine almond and sugar paste (amandelspijs) |
|
400 |
g |
butter |
|
250 |
g |
caster sugar |
|
150 |
g |
eggs |
|
1000 |
g |
flour |
|
5 |
g |
salt |
Preparation method
- Mix the almond paste, butter and caster sugar in a mixing bowl with a butterfly whisk.
- Mix the eggs into this mixture.
- Next, add the sieved flour and the salt and mix into a smooth dough.
- Wrap between two layers of plastic foil and allow to rest for 2 hours in the refrigerator.
- Knead the dough until it is a little more elastic and roll out to a thickness of 3mm.
- Drape (foncé) the dough over the rings or baking moulds.
- Bake at 175°C; the time depends on the amount of dough used and what you will be using it for.
Serving suggestions
- These dough cups are lovely when filled with a ganache, crémeux or a crème Suisse. Finish with fresh fruit.
- Perfect with a filling of lemon curd. We recommend sealing the tartlets with eggyolk or chocolat.
- Use for mignardises, as part of high tea or in a dessert composition.